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Warm bowl of southern style collard greens rests on a cutting board.
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Southern Style Collard Greens

These Southern Style Collard Greens simmer low and slow in a deeply seasoned pot liquor made with bacon ends, a smoked ham hock, and classic Southern aromatics. Tender, smoky, savory, and rich, this recipe brings real down-home flavor to your kitchen in a way that tastes like Sunday supper should.
Course Side Dish
Cuisine American
Keyword bacon collard greens, collard greens, comfort food recipes, ham hock collard greens, how to cook collard greens, pot liquor, potlikker, soul food collard greens, southern collard greens, southern side dish
Prep Time 30 minutes
Cook Time 4 hours
Servings 8 portions
Calories 200kcal

Equipment

  • Large Stock Pot or Dutch Oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Tongs
  • Large bowl or clean sink for washing greens
  • measuring spoons

Ingredients

  • 3 pounds fresh collard greens about 3 bunches
  • 1 pound thick-cut bacons ends (or homemade bacon ends)
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 1 teaspoon of crushed red pepper flakes I like to add more for some heat
  • 4-6 cups chicken stock
  • 2 tablespoon hot sauce adjust to taste
  • 2 tablespoon apple cider vinegar

Instructions

  • Cook the bacon ends in a large stock pot over medium heat until the fat renders and the pieces begin to brown.
  • Add the onion and cook until the onions turn soft and golden.
  • Stir in the garlic and cook for 30 seconds to release its aroma.
  • Add the crushed red pepper, hot sauce, and apple cider vinegar. Stir well to combine.
  • Place the ham hock into the pot and pour in enough chicken stock to cover it.
    Optional substitution: Leftover smoked turkey necks, wings, or bones also work beautifully. Use the carcass or scraps from my smoked turkey recipe: https://ilovemeat.com/smoked-turkey/
  • Simmer the pot liquor for about 2 hours, or until the ham hock is tender and the broth is deeply flavored.
  • Wash the collard greens in several changes of cold water until no grit remains.
  • Remove the stems from each leaf.
  • Roll the greens into a tight bundle and slice into thin ribbons.
  • Add the greens to the pot once the pot liquor is ready. They will look overfilled at first but wilt quickly.
  • Fold the greens into the broth as they soften, ensuring everything is evenly mixed.
  • Simmer for another 2 hours or until the greens reach your desired tenderness.
  • Season with salt and pepper to taste.
  • Serve warm with plenty of pot liquor ladled over the greens.

Video

Notes

  • For a pork-free version, use smoked turkey or vegetable stock with a pinch of smoked paprika.
  • Collard greens often taste even better the next day. Save plenty of pot liquor for reheating.
  • If your greens taste bitter, they likely need more simmering time.
  • Adjust the heat and vinegar levels to taste, depending on how tangy or spicy you prefer your pot liquor.